Soak the white bread with the tomato juice and put in the hand mixer form. Then add the beef tomatoes and the seeded and peeled cucumber and whisk. gradually add the cleaned and coarsely diced remaining vegetables and whisk. Stir in olive oil and balsamic vinegar and season with pepper, salt and Tabasko. Strain the gazpacho through a sieve, cool in the refrigerator and serve chilled.